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Tuna Cheese Fondue
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| 1 |
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6 oz. can Lazio Gourmet Albacore Tuna, |
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drained, coarsely flaked |
| 1 |
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c grated Swiss Cheese |
| 4 |
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eggs, well beaten |
| 2 |
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c milk |
| 1 |
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tsp. salt |
| 1/4 |
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tsp. paprika |
| 1/2 |
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tsp. Worcestershire Sauce |
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dash cayenne pepper |
| 10 |
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slices sourdough bread, buttered, |
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crust removed |
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| Cut 8 slices of the buttered bread into 1/2 inch cubes. In a greased, medium casserole dish, alternate layers of bread cubes, cheese and Albacore (3layers of bread & cheese & 2 of Albacore). Blend the eggs, milk, salt, paprika, Worcestershire & cayenne, and pour carefully over the casserole. Cut the remaining 2 slices of buttered bread into triangles & stand them around the edge of the casserole, the broad sides pushed into the fondue a little bit. Bake for 1 hour in a 350` oven, or until well browned and firm in the center. Cut into wedges and serve. |
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